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My water stones should be here tomorrow. The Wustoffs I have are about 7 years old now and have never been thinned. How much should I take off of them. I have a chef's, santoku, carving, boning and paring. Best bevel angle for these?

May there forever be room for all of God's creatures....right next to the mashed potatoes.

Last edited by wpeterson2620 on Thu May 24, 2012 6:54 pm, edited 1 time in total.

Shoot for about 15 degrees on each side. The factory edge which is long gone is more like 20. Do it a little at a time so you don't kill yourself grinding. I often will thin the knife and then raise it up and sharpen it each time so you don't have a long thinning process.

Sorry, no experience with them. Perhaps a good idea to keep that one flat for flattening your others.On my sandpaper proposal: the strokes on the sandpaper should be edge trailing (as with stropping).In Europe it's common to find sand"paper" on linen, very resistant and still affordable, produced by Robert Bosch.

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